Hawaiian Garlic Shrimp: North Shore Truck Classic

Cultural & Historical Background

On O‘ahu’s North Shore, garlicky shrimp plates are a road‑side ritual. Trucks toss shell‑on prawns in seasoned flour, pan‑fry until crisp, then drench them in a butter‑garlic sauce. The plate comes with rice, lemon, and often a crunchy side salad.

How Vendors Prepare & Serve

Prawns are dusted with mochiko or rice flour seasoned with paprika, and cayenne, then pan‑fried in oil. A whole head of minced garlic sizzles in butter until golden, and fragrant; prawns are tossed back in, and served immediately with lemon wedges, steamed rice and, sometimes, mac salad.

Flavour & Texture Profile

Sweet prawns, brittle edges, torrents of nutty garlic and butter, and citrus brightness at the end. Eating with your fingers is half the joy.

Ingredient Spotlights & Substitutions

• Prawns: Shell‑on for flavour; large enough to handle easily.
• Mochiko: Rice flour keeps things crisp, and gluten‑free; cornflour works in a pinch.
• Butter & garlic: Don’t be shy; the sauce is the point.

Technique Details

• Pat prawns very dry; moisture kills crispness.
• Cook garlic gently to golden, not brown.
• Toss prawns in sauce off the heat to keep them snappy.

Variations, Pairings & Anecdotes

Some trucks add lemon‑pepper or a little soy. Pair with shave ice or a local lager. Queues form fast near the best trucks; the scent of butter and garlic travels down the highway.

Steps (At a Glance)

1. Toss prawns in seasoned rice flour.
2. Pan‑fry until crisp; remove.
3. Make garlic‑butter; toss prawns back in. Serve with rice, and lemon.